Episode 381 - Wednesday, July 4, 1979
Episode 381 · September 13th, 2017 · 23 mins 26 secs
About this Episode
***Spoiler alert for some movie where Paul Newman dies at the end***
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
I think we're about far enough into the week for me to let you in on a little secret. You see, not only is it the merely the case that, as I've been telling you so far this week, our delightful guest host Daniel Manning maintains an incredibly fascinating and erudite Twitter account that you should all follow; it's also 100% accurate for it to be said here, publicly, that he's also the host of his very own podcast! No lie, it's called ars PARADOXICA and I don't know about you but I'm definitely going to go listen to it.
